Knockout Death by Chocolate Espresso Fizz Cocktail or Marinade Revisio
Many moons ago college days, on the occasion of a birthday various ideath-by cocktails eere invented while hanging out in the nearby bar. When the birthday person arrived at the bar, one of these would await them and was required to be downed in short order. A second cocktail was almost unheard of. An updated version and homage to something like those cocktails that can and probably should be used as a marinade instead.
For Cocktails:
For each tall knock out cocktail share at will
1 measure = about 1fl oz or 30ml
total 8 alcohol measures about 240ml/1 c
Indredients
3 measures creme de cacao
1 measure Kalhua
1 measure dark rum
1 measure cognac
2 measures flavoured liqueurs of choice e.g. amaretto, grand marniere, kir, kirschwasser, calvados
4 measures best strongest espresso, chilled
ice cubes
sparkling flavoured water of choice
For each glass:
Place ice cubes in a tall glass to about a third the way up with plenty of room to spare.
Pour the mixture over the ice.
Add 2 measures chilled espresso.
Top up with flavoured unsweetened sparkling water of choice e.g. Orange, citrus, berry, cherry, etc
Decorate with a cherry, slice of lime, whatever. Or not.
Warning: After drinking, do not drive or perform any activity requiring normal cognitive or motor functions.
Best avoided TBH. Make a marinade instead.
For the Revisio Marinade
For grilling roasting, baking, barbecue
Vegetables, tofu, tempeh & soy proteins, fish, chicken or meat, meat roasts or ribs.
Directions
Omit the added sparkling water and ice.
To the alcohols, liqueurs and espresso
Add 4 tablespoons of white balsamic vinegar.
Add 2 tablespoons of soy sauce for soy based proteins like tofu and tempeh.
Rub the items to be marinated with half a head of peeled pressed or minced garlic, a large minced sweet red pepper, one or more minced fresh red chilis or to taste, and a teaspoon of fine salt.
Place items to be marinated in a dish. Add the marinade.
Marinate for an hour or so for veg and tofu/tempeh, longer for chunks of fish, chicken or meat, and overnight for whole chickens or large meat roasts or ribs.
Many moons ago college days, on the occasion of a birthday various ideath-by cocktails eere invented while hanging out in the nearby bar. When the birthday person arrived at the bar, one of these would await them and was required to be downed in short order. A second cocktail was almost unheard of. An updated version and homage to something like those cocktails that can and probably should be used as a marinade instead.
For Cocktails:
For each tall knock out cocktail share at will
1 measure = about 1fl oz or 30ml
total 8 alcohol measures about 240ml/1 c
Indredients
3 measures creme de cacao
1 measure Kalhua
1 measure dark rum
1 measure cognac
2 measures flavoured liqueurs of choice e.g. amaretto, grand marniere, kir, kirschwasser, calvados
4 measures best strongest espresso, chilled
ice cubes
sparkling flavoured water of choice
For each glass:
Place ice cubes in a tall glass to about a third the way up with plenty of room to spare.
Pour the mixture over the ice.
Add 2 measures chilled espresso.
Top up with flavoured unsweetened sparkling water of choice e.g. Orange, citrus, berry, cherry, etc
Decorate with a cherry, slice of lime, whatever. Or not.
Warning: After drinking, do not drive or perform any activity requiring normal cognitive or motor functions.
Best avoided TBH. Make a marinade instead.
For the Revisio Marinade
For grilling roasting, baking, barbecue
Vegetables, tofu, tempeh & soy proteins, fish, chicken or meat, meat roasts or ribs.
Directions
Omit the added sparkling water and ice.
To the alcohols, liqueurs and espresso
Add 4 tablespoons of white balsamic vinegar.
Add 2 tablespoons of soy sauce for soy based proteins like tofu and tempeh.
Rub the items to be marinated with half a head of peeled pressed or minced garlic, a large minced sweet red pepper, one or more minced fresh red chilis or to taste, and a teaspoon of fine salt.
Place items to be marinated in a dish. Add the marinade.
Marinate for an hour or so for veg and tofu/tempeh, longer for chunks of fish, chicken or meat, and overnight for whole chickens or large meat roasts or ribs.
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